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Shun Narukami Carbon Steel Knives, Set of 4

Name: Shun Narukami Carbon Steel Knives, Set of 4
Price: 744.95 USD
Availability: InStock

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Detail
Summary
Shun's Narukami knives feature the ultimate performance of a Hitachi Blue II carbon steel cutting core complemented with a layer of bead-blasted stainless steel on each side. Known as san mai, this traditional bead blasting technique makes Narukami carbon steel knives easier to maintain and enables food to release more easily from the blade. This set of four essentials includes a paring knife, a utility knife, a master utility knife and a chef's knife.
- Hitachi Blue II carbon steel cutting core is ground to scalpel-sharp cutting edge, offering excellent edge retention and toughness, and is easy for home cooks to re-sharpen.
- Full-tang construction gives strength, balance and durability.
- Riveted Micarta handles are durable, beautiful, lightweight and offer extremely comfortable grip.
- Paring knife has small, pointed blade for precision during delicate tasks like peeling fruits and vegetables, mincing herbs and cutting garnishes.
- Chef's knife is designed for comfort, ease of use and razor-sharp performance – use it for everything from slicing meat to chopping fresh vegetables.
- Utility knives are designed to provide excellent control for precision tasks as well as chopping and slicing.
- Handcrafted in Japan.
Set includes:
- 3 1/2" Paring Knife
- 6" Utility Knife
- 6 1/2" Master Utility Knife
- 8" Chef's Knife
Dimensions & More Info
- 3 1/2" Paring Knife: 3 1/2" blade, 5" handle; 2.4 oz.
- 6" Utility Knife: 6" blade, 5" handle; 3 oz.
- 6 1/2" Master Utility Knife: 6 1/2" blade, 5" handle; 6 oz.
- 8" Chef's Knife: 8" blade, 5" handle; 7.68 oz.
- Handcrafted in Japan.
Use & Care
Use
- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal and glass.
- It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
Care
- Blue II carbon steel requires additional care: cleaning and drying immediately is key.
- Over time, the edge will darken, developing a patina which, when formed, will also help protect the edge.
- Avoid cleaners containing bleach and citrus extracts.
- In order to maximize the life of the blade, regular honing with a Shun steel is necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen the blade, we recommend using a whetstone or the Kai electric sharpener (specifically designed to sharpen Shun's 16-degree blade angle), taking it to a professional sharpener or sending it to the service center in Tualatin, Oregon, for free sharpening.
- Store in safe place to protect edges and prevent injury.
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